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Recipes - Italian Inspired Mixed Veggies

Recipe Name

Italian Inspired Mixed Veggies

Submitted by

ninap63

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



0.25	cups	olive oil
1	medium (2-1/2" dia)	Onion, chopped
3	carrot (7-1/2")	Carrots
1	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant
2	medium	zucchini
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, chopped
1	cup	Peppers, sweet, yellow, raw
1	tablespoon	oregano
6	fliud ounces	red wine
0.5	cups	lemon juice, bottled
2	teaspoons	Arrowroot flour

Steps

Sequence	Step

6	In a measuring cup, whisk together the white wine, lemon juice and arrowroot powder; set it aside for now. Preheat a large pan over medium-high heat. To the pan, add the Lemon Fuse Olive Oil and swirl it around the pan. Add the onion and carrots to the pan; sauté until barely opaque. Add the frozen artichoke hearts, stir to combine and cook for a couple of minutes. Next, add the eggplant and sauté for a minute, then the zucchini. Finally stir in the sliced red and yellow peppers. Stir in the dried herb mixture. Add the wine/lemon juice blend; stir and cover the pot for a couple of minutes then give it one more stir. Serve and enjoy!

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